WO2012160851A1

WO2012160851A1 - Oil or fat composition

Info

Publication number: WO2012160851A1
Application number: PCT/JP2012/055165
Authority: WO
Inventors: 正博新井; 勤葉名尻; 祐三山田; 宏厚葉桐
Original assignee: 株式会社Ｊ－オイルミルズ
Priority date: 2011-05-23
Filing date: 2012-03-01
Publication date: 2012-11-29
Also published as: KR101932299B1; JPWO2012160851A1; US10721942B2; MY162955A; CN103547163B; JP5083995B1; US20140065284A1; PH12013502025B1; HK1188376A1; AU2012260253A1; KR20140012141A; TW201247105A; SG194063A1; RU2580883C2; US20150196041A9; TWI536911B; CN103547163A; NZ616186A; AU2012260253B2; RU2013154978A

Abstract

[Problem] An oil or fat composition capable of suppressing a cooked odor without the use of an additive such as an emulsifier is provided. [Solution] This oil or fat composition is characterized in comprising an edible oil or fat and an oil or fat in which new oil or fat has been oxidized so that the difference in anisidine values after oxidation treatment is 0.5-350, wherein the added anisidine value is 0.07-350 as calculated using the formula: added anisidine value = ((anisidine value after oxidation treatment) - (anisidine value prior to oxidation treatment)) × added amount (wt%).

Description

Oil composition

The present invention relates to an oil / fat composition, and more particularly to an oil / fat composition capable of suppressing a heated odor generated during heating.

Edible oils and fats such as soybean oil, rapeseed oil, corn oil, sesame oil, and palm oil are excellent as a heat medium, and are therefore used for cooking such as baking, frying, frying, frying tempura, and the like. These fats and oils generate a peculiar irritating odor (hereinafter referred to as “heated odor”) during cooking. The problem of heating odor is relatively slight when cooking is performed in a factory or the like, but it may be a problem when preparing side dishes in a narrow space such as a super store. Recently, as seen in counter fries at convenience stores, etc., the chances of cooking in a small store are increasing, so heated odors will become a problem in the future.

In order to solve the above problems, conventionally, high-cost special fats and oils such as high-oleic rapeseed oil with low odor are often used. There are also efforts to reduce the heating odor of normal fats and oils. For example, JP-A-2002-84970 (Patent Document 1) discloses an oil and fat composition obtained by adding and dissolving 0.1 to 0.5 parts by weight of an emulsifier to 100 parts by weight of edible oil. JP-A-2004-173614 (Patent Document 2) discloses an oil and fat obtained by adding 0.005 to 5.0 parts by weight of an emulsifier having an average molecular weight of 345 or more and 0.1 to 10 ppm of a silicone resin with respect to 100 parts by weight of edible oil. A composition is disclosed. Japanese Patent Application Laid-Open No. 11-127884 (Patent Document 3) discloses an oil / fat composition that reduces a heated odor by dispersing a lipolytic enzyme in a vegetable oil / fat in a powder form at 81 to 130 ° C. In these inventions, since the physical properties of the oil and fat are changed by adding an emulsifier and the like to the oil and fat, the use range of the oil and fat is limited.

JP 2002-84970 JP 2004-173614 A JP-A-11-127848

Therefore, an object of the present invention is to provide an oil / fat composition capable of suppressing a heated odor without using an additive such as an emulsifier.

The inventors of the present invention have made extensive studies in order to solve the above-mentioned object. As a result, it is possible to remarkably reduce the heating odor by blending a predetermined amount of fat and oil obtained by oxidizing a new oil of fat and oil within a predetermined range. The present invention was completed. That is, the present invention is an oil and fat composition comprising the oil and fat and an edible oil and fat obtained by oxidizing a new oil of fat and oil so that the difference in anisidine value before and after the oxidation treatment is 0.5 or more and 350 or less. 1):

An oil-and-fat composition characterized in that the added anisidine value calculated in (1) is 0.07 or more and 350 or less. The anisidine value of fats and oils means a value obtained according to the standard fats and oils analysis method (edited by Japan Oil Chemists' Society) “2.5.3-1996 anisidine value”.

In this specification, “new oil of fat” means a fat that has never been used for cooking. Further, the “addition amount” of the oxidized oil is a weight percentage of the oxidized oil / fat with respect to the oil / fat composition.

The peroxide value of the oxidized oil is preferably 1 or more and 400 or less. The peroxide value of fats and oils means a numerical value obtained according to the above-mentioned standard fat and oil analysis method “2.5.2.1-1996 peroxide value”.

The added anisidine value is preferably 0.2 or more and 180 or less.

The added anisidine value is preferably 0.55 or more and 150 or less.

The present invention also provides an added anisidine value calculated from the formula (1) for the oil and fat obtained by oxidizing the edible oil and fat so that the difference in anisidine value before and after the oxidation treatment is 0.5 to 350. Is provided so that it may become 0.07 or more and 350 or less, The manufacturing method of the oil-fat composition characterized by the above-mentioned is provided.

The present invention also provides an added anisidine value calculated from the formula (1) for the oil and fat obtained by oxidizing the edible oil and fat so that the difference in anisidine value before and after the oxidation treatment is 0.5 to 350. Is provided so that it may become 0.07 or more and 350 or less, The heating odor control method of edible fats and oils is provided.

It is quite surprising that the oil / fat composition of the present invention has been found to suppress the heated odor of oil / fat and to obtain stability that is not different from usual. Japanese Patent Application Laid-Open No. 2009-89684 discloses an oil / fat composition containing a deteriorated oil / fat to enhance the hydrogenated odor of the oil / fat. This invention is to enhance the hydrogenated odor of fats and oils. Moreover, the fats and oils of this invention do not have a heating odor suppression effect, as the comparative example of this specification shows. Japanese Patent Application Laid-Open No. 2007-110984 discloses a taste improving agent comprising a mixture of high boiling components of oxidized animal and vegetable oils and fats. Although this invention also oxidizes fats and oils, it is not intended to be blended into the fats and oils. Further, since the oxidized fat is purified by steam distillation or the like, there is almost no increase in the anisidine value. Therefore, the obtained taste improver has no effect of suppressing the heating odor of fats and oils. JP-A-4-229151 discloses a method for obtaining a flavor compound by heating a fatty acid derivative or the like in the presence of an antioxidant. The object of the present invention is to improve the flavor of foods and is not blended in fats and oils. Furthermore, since all the examples in this document are heated in the presence of water, it is considered that there is almost no increase in the anisidine value of the oil phase. JP-T-8-511691 discloses a flavoring composition obtained by heating a fatty acid derivative or the like. The object of the present invention is to impart a flavor to foods. This document does not disclose blending with fats or oils nor suppressing heating odor of the added fats and oils. Furthermore, in the examples of this document, since the heating is performed in the presence of water, it is considered that the anisidine value of the oil phase hardly increases.

According to the oil / fat composition of the present invention in which a certain amount of oxidized oil / fat is blended with the base oil, the heating odor of the oil / fat generated during cooking, which has been a problem in the past, can be remarkably suppressed. Therefore, the oil and fat composition of the present invention is most suitable for oil and fat compositions for deep-fried foods that require long-term heat resistance.

The oil and fat composition of the present invention does not show negative effects such as deterioration in color tone, increase in acid value, and increase in viscosity even when an oxidation-treated oil is added. Moreover, the heating odor suppressing effect of the oil and fat composition of the present invention continues for a long time. Furthermore, the oil and fat composition can also be expected to have an effect of suppressing exposure to odor and improving flower bloom.

Hereinafter, an embodiment of the present invention will be described in more detail. The oil / fat composition of the present invention is an oil / fat obtained by oxidizing a new oil to a specific anisidine value difference with an edible oil / fat (hereinafter also referred to as “base oil” or “base oil / fat”) as a base oil ( Hereinafter, it is sometimes referred to as “oxidized oil”. The effect of suppressing the heating odor of the present invention is exhibited for the first time by blending a certain oxidation-treated oil with the base oil. This is because, in contrast to Example 1 and Comparative Example 2 described later, even if the base oil is oxidized to adjust the amount of increase in the anisidine value to the added anisidine value of the oil and fat composition of the present invention, This is demonstrated by the fact that there is no heating odor suppression effect.

For the edible fats and oils (base oil) blended in the fat and oil composition of the present invention, animal and vegetable fats and oils that are generally used as edible fats and oils can be used without particular limitation. Specific examples include rapeseed oil, corn oil, soybean oil, olive oil, sesame oil, palm oil, palm kernel oil, cottonseed oil, palm oil, rice oil, sunflower oil, beef fat, milk fat, pork fat, fish oil, microbial extract fat and cacao fat. And transesterified oils, fractionated oils, hydrogenated oils, and combinations thereof. Edible fats and oils may be used alone or in combination of two or more. Among them, rapeseed oil, soybean oil, palm oil and / or corn oil are preferable.

The raw oil and fat of the oxidation-treated oil blended in the oil and fat composition of the present invention needs to be a new oil. New oil is an oil that has never been used for cooking. Examples of the raw oil and fat are the same as those exemplified as the base oil. The raw oil / fat of the oxidation-treated oil may be the same as or different from the base oil.

Edible fats and oils have a certain anisidine value even if they are new oils. For the present invention, not the level of the anisidine value after the oxidation treatment but the difference in the anisidine value before and after the oxidation treatment of the new oil (that is, the transfer amount) is important. Hereinafter, the “difference in anisidine value before and after the oxidation treatment” is sometimes simply referred to as “difference in anisidine value”.

The lower limit of the difference in anisidine value is 0.5 or more, preferably 0.6 or more, and more preferably 0.8 or more. When this value is lower than 0.5, the effect of suppressing the heating odor of the oil and fat composition cannot be sufficiently obtained. On the other hand, the upper limit of the difference is 350 or less, preferably 330 or less, more preferably 250 or less, and still more preferably 120 or less. When this value is higher than 350, a deterioration odor may be generated in the oil and fat composition.

The peroxide value of the oxidized oil / fat is preferably 1 or more and 400 or less, more preferably 1 or more and 150 or less, and most preferably 1 or more and 100 or less.

In the oxidation treatment, for example, the oil and fat may be heated at a temperature of 60 to 220 ° C., preferably 90 to 190 ° C. It is not always necessary to forcibly contact air or oxygen. If air is forcibly fed while stirring, it can be made in a shorter time. When heated at high temperature without forcibly sending in air, an oxidized oil having a large difference in anisidine value and a low peroxide value can be obtained. It is also possible to make a savory oil by combining these operations. The time required for the oxidation treatment depends on the treatment temperature and the desired difference in anisidine value.

In the oil and fat composition of the present invention, the oxidized oil is blended with the base oil. Its composition is the following formula (1):

Is adjusted so that the added anisidine value is 0.07 to 350, preferably 0.2 to 180, and more preferably 0.55 to 150. When the added anisidine value is lower than 0.07, the effect of suppressing the heating odor of the oil and fat composition is not sufficient. On the other hand, if it is higher than 350, a deterioration odor of the oil and fat composition may occur.

The addition amount (% by weight) is determined from the formula (1), but is usually 0.001 to 10% by weight, preferably 0.005 to 5.0% by weight, and more preferably 0.01%. ~ 2.0% by weight, most preferably 0.05-2.0% by weight. If the amount added is too high, the physical properties of the oil / fat composition may greatly change from the original physical properties of the base oil / fat, and problems such as the possibility of producing an odor peculiar to the oil / fat deteriorated in the initial stage may occur.

In addition to the base oil and the oxidation-treated oil, additives usually used in edible fats and oils can be appropriately added to the fat and oil composition of the present invention as long as the effects of the present invention are not impaired. Examples of such additives include antioxidants such as tocopherol and vitamin C palmitate; emulsifiers such as lecithin, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerol fatty acid ester; Etc.

Examples of uses of the oil and fat composition of the present invention include oils and fats for cooking such as baking, frying, frying, tempura and the like. In particular, it is most suitable for an oil and fat composition for deep-fried foods that requires long-term heat resistance.

Hereinafter, the present invention will be described in more detail with reference to examples and comparative examples. However, the present invention is not limited to the following examples.

[Example 1] Oxidized oil addition test The effect of suppressing the heated odor of the oil and fat composition of the present invention is exhibited only when a small amount of oxidized oil and fat is added to the base oil. A test was conducted to demonstrate this.

First, 250 g of a new soybean oil having an anisidine value of 2.07 (product name: soybean white squeezed oil, manufactured by J-Oil Mills Co., Ltd.) was placed in a 500 mL stainless beaker and immersed in an oil bath at a temperature of 134 ° C. . Subsequently, the oil and fat were oxidized by heating and stirring while blowing air into the oil. By changing the heating time, two oxidized soybean oils having an anisidine value difference of 0.14 and 14.0 before and after the oxidation treatment were obtained.

The oil composition of the present invention is obtained by adding 1% by weight of oxidized oil having anisidine difference of 14.0 to soybean oil (product name: soybean white oil, manufactured by J-Oil Mills Co., Ltd.) as a base oil. (Additional anisidine value 14.0) was obtained. The increase in the anisidine value of the whole oil / fat composition is 0.14. As a comparative example, fats and oils made of oxidized oil having anisidine difference of 0.14 were also prepared. The increase in the anisidine value of this fat is also 0.14. In addition, new soybean oil was prepared. The increase in anisidine value of soybean oil fresh oil is zero.

The oil composition obtained above or 8 g of oil was put into a glass container with a capacity of 30 mL and heated at 180 ° C. for 40 minutes. Three expert panelists evaluated the heated odor and deteriorated odor of the heated fat composition or fat. The evaluation criteria are as follows.
<Evaluation of heated odor>
5: No heating odor 4: Little heating odor 3: Little heating odor 2: Heating odor 1: High heating odor

<Evaluation of deteriorated odor>
5: No deterioration odor 4: Little deterioration odor 3: Little deterioration odor 2: Deterioration odor 1: High deterioration odor

The average value was calculated from the evaluation of three panelists, and the average value was represented by the following symbols.
<Symbol of mean value>
A: 4.0 to 5.0
○: 3.0 to 3.9
Δ: 2.0 to 2.9
×: 1.0 to 1.9
The evaluation results are shown in Table 1.

As shown in Table 1, although Comparative Example 2 and Example 1 had the same increase in the anisidine value of the entire fat and oil, the heated odor and deteriorated odor of the fat and oil were clearly different. From this fact, it was proved that the effect of suppressing the heated odor was exhibited in the oil and fat composition only when a small amount of the oxidized oil was added to the base oil according to the present invention.

[Examples 2 to 9] Change test of oxidized oil (1)
An oil and fat composition was prepared by blending base oil with oxidized oils having different degrees of oxidation treatment as the oxidized oil, and the heating odor suppression effect was examined.

First, 250 g of the new soybean oil was put into a 500 mL stainless beaker, immersed in an oil bath at a temperature of 134 ° C., and heated and stirred while blowing air. The soybean oil was sampled at different times to obtain oxidized soybean oil having anisidine value difference shown in Table 2. The peroxide value of oxidized soybean oil was measured. The results are shown in Table 2.

By adding 1% by weight of the above oxidized soybean oil to the palm fraction oil soft part (iodine value 67, manufactured by J-Oil Mills Co., Ltd.) as the base oil, an oil and fat composition having the added anisidine value shown in Table 2 was obtained. Obtained. For comparison, a new oil (before oxidation treatment) with 1% by weight of soybean oil was also prepared.

8 g of each obtained oil and fat composition was put in a glass container (capacity 30 ml) and heated at 180 ° C. for 40 minutes. Three expert panelists evaluated the heating odor and deterioration odor of fats and oils in the same procedure as in Example 1. The results are shown in Table 2.

As shown in Table 2, the oil and fat composition using the oxidized oil having anisidine value difference of 0.63 to 15.8 suppressed the heating odor. In Comparative Example 4 where the difference in the anisidine value was too small at 0.36, the oil and fat composition did not have a heating odor suppressing effect.

[Examples 10 to 18] Change test of oxidized oil (2)
In the same manner as in Example 2, an oil / fat composition in which an oxidation-treated oil was blended with a base oil was prepared, and the heating odor suppressing effect of the composition was verified. 250 g of the soybean oil fresh oil was put in a stainless beaker, immersed in an oil bath at a temperature of 134 ° C., and heated and stirred while blowing air. The soybean oil was sampled at different times to obtain oxidized soybean oil having anisidine value difference shown in Table 3. The peroxide value of oxidized soybean oil was measured. The results are shown in Table 3. By adding 1% by weight of these oxidized soybean oils to the palm fraction oil soft part serving as the base oil, an oil and fat composition having an anisidine value shown in Table 3 was obtained.

8 g of the above oil and fat composition was put in the glass container and heated at 180 ° C. for 40 minutes. As a comparative example, the addition of 1% by weight of soybean oil was evaluated according to the same criteria as in Example 1. The results are shown in Table 3.

As shown in Table 3, the oil and fat composition using the oxidation-treated oil having anisidine value difference of 1.98 to 324 has suppressed heating odor. However, when the difference in anisidine value was 60.6 or more, the deterioration odor of the added oxidized soybean oil was slightly felt.

[Examples 19 to 38] Change test of oxidized oil (3)
The heating odor suppression effect of the oil and fat composition which changed the compounding quantity of the oxidation processing soybean oil was investigated. Specifically, four types of oxidized soybean oil were obtained in the same procedure as in Example 1 (Table 4). These oxidized soybean oils were added to the palm fraction oil soft part so as to have the added anisidine value shown in Table 4. Evaluation of the heating odor and deterioration odor of the obtained oil and fat composition was performed in the same procedure as in Example 1. The results are shown in Table 4.

As shown in Table 4, when the difference in the anisidine value before and after the oxidation treatment was as low as 0.14, the effect of suppressing the heating odor of the oil and fat composition was not recognized. On the other hand, when the difference in anisidine value was 0.76, 26.6, and 244, the effect of suppressing the heating odor of the oil and fat composition was observed even when the addition of the oxidation-treated oil was only 0.1%.

[Examples 39 to 48] Change test of oxidized oil (4)
Oil and fat compositions were prepared by blending base oil with oxidized oils derived from various raw oils and fats, and their heating odor suppression effect was verified. Specifically, rapeseed oil (anisidine value 2.94, product name: J-canola oil, manufactured by J-Oil Mills), corn oil (anisidine value 5.69, product name: J-corn oil, Co., Ltd.) ) J-Oil Mills), palm fraction oil soft part (anisidine value 3.78, iodine value 67, J-Oil Mills Co., Ltd.), partially hydrogenated soybean oil (anisidine value 1.17, product name: soybean) 30 g of hydrogenated fat 20 (manufactured by J-Oil Mills Co., Ltd.) and lard (anisidine value 2.13, product name: GOLDRING, manufactured by ADEKA Co., Ltd.) are put in a test tube, respectively, and an AOM device (Kurachi Scientific Instruments Co., Ltd.) (Oil-making oil stabilizer AOM measuring device) was used and heated at 98 ° C. while blowing air to prepare an oxidized oil. Table 5 shows the difference in the anisidine value of the obtained oxidation-treated oil. For comparison, a new corn oil was prepared.

In the oil and fat composition of the present invention in which the oxidation-treated oil was blended with the corn oil of the base oil, the effect of suppressing the heated odor peculiar to corn oil was observed. From the results shown so far, it was found that the heating odor suppressing effect of the oil and fat composition of the present invention is manifested regardless of the types of base oil and oxidized oil.

[Examples 49 to 54] Oxidation treatment condition change test The heating odor control effect of an oil and fat composition obtained by changing the oxidation treatment performed in Example 1 to a method at a higher temperature and without blowing air was examined. Specifically, the soybean oil, the rapeseed oil, and the palm fractionated oil soft part were each put on a 600 g magnetic dish and heated to 180 ° C. to prepare an oxidation-treated oil. Table 6 shows the difference in anisidine value and the peroxide value of the resulting oxidized oil.

The palm fraction oil soft part was used as the base oil, and the oxidation-treated oil was blended in the addition amounts shown in Table 6 to obtain an oil and fat composition. Moreover, the said palm fractionation oil soft part was used as a comparative example. After heating the said fat composition at 180 degreeC for 40 minute (s), three panelists evaluated the heating odor and deterioration odor of fats and oils. The results are shown in Table 6.

As shown in Table 6, when the oxidation treatment was changed to a method that did not blow air at a high temperature, the difference in anisidine value increased, resulting in an oxidation-treated oil with a low peroxide value. The heating odor suppression effect of the oil-fat composition of the present invention to which these oxidation-treated oils were added was also confirmed. Furthermore, it was also found that the deterioration odor tends to be weak even though the anisidine value is excessively oxidized.

[Example 55] Oxidized oil change test (5)
Japanese Patent Application Laid-Open No. 2009-89684 discloses an oil and fat composition containing 1 to 30% by mass of a deteriorated partially hydrogenated oil or fat having a peroxide value of 0.04 to 7. And the comparative example of this specification describes the deteriorated hydrogenated oil and fat having a maximum peroxide value of 10.4. It was investigated whether the oil and fat composition using these deterioration deterioration hydrogenated oil and fat corresponds to this invention. First, soybean oil was hydrogenated in order to prepare a partially hydrogenated oil (standard oil) of soybean oil described in JP-A-2009-89684. 30 g of the obtained partially hydrogenated fat / oil was put into a glass container and appropriately oxidized while blowing air at a temperature of 98 ° C. with the AOM apparatus, and the fat / oil A having a peroxide value of 7.1 (implementation of JP 2009-89684 A) (Corresponding to an example) 10.9 fats and oils B (corresponding to comparative examples of JP2009-89684A) and 17.0 fats and oils C (present invention) were prepared. The difference in anisidine value between the fats and oils A to C was measured and found to be 0.29, 0.49 and 0.85, respectively. An oil and fat composition was obtained by adding 1% by weight of oil and fat A to C to the palm fractionated oil soft part. The heating odor and the deterioration odor of this oil and fat composition were evaluated in the same procedure as in Example 1. The results are shown in Table 7.

As shown in Table 7, the oil composition of Comparative Example in which 1% by weight of oxidation-treated partially hydrogenated fats and oils A and B corresponding to the deteriorated hydrogenated fats and oils described in JP-A-2009-89684 are added has a heating odor. The inhibitory effect was not recognized. On the other hand, the effect of suppressing heating odor was clearly recognized in the oil and fat composition of the present invention using the oxidation-treated partially hydrogenated fat and oil C which was further oxidized.

[Examples 56 to 67] Base oil change test (1)
The following base oils:
Soybean oil (Product name: Soybean white oil, manufactured by J-Oil Mills)
Rapeseed oil (Product name: J-Canola oil, manufactured by J-Oil Mills)
Corn oil (Product name: J-corn oil, manufactured by J-Oil Mills)
Palm fraction oil soft part (iodine value 67, manufactured by J-Oil Mills Co., Ltd.)
Sesame oil (Product name: Genuine sesame oil, manufactured by J-Oil Mills)
Partially hydrogenated soybean oil (soybean partially hydrogenated fat and oil) (Product name: Soybean hydrogenated fat 20, manufactured by J-Oil Mills)
Lard (Product name: GOLDRING, manufactured by ADEKA Corporation)
The heat-suppressing effect was verified for the oil and fat composition using the above.

1% by weight of oxidized soybean oil (difference in anisidine value of 0.76) used in Example 19 was added to the base oil shown in Table 8 to obtain an oil and fat composition. For comparison, an oil and fat composition was also prepared by adding 1% by weight of soybean oil (before oxidation treatment) to the base oil. The heating odor and deterioration odor of these oil and fat compositions were evaluated. The results are shown in Table 8.

As shown in Table 8, the oil and fat composition of the present invention exhibited a heating odor suppressing effect even when the base oil was different. According to the present invention, it has been found that the odor produced during heating can be greatly suppressed even when the oxidized oil is added to various fats and oils.

[Example 68] Base oil change test (2)
About the oil-fat composition of this invention using the partially hydrogenated fats and oils characterized by animal fat (lard) or vegetable fats and oils, the heating odor suppression effect was further verified. Specifically, 250 g of the soybean oil was placed in a stainless beaker, immersed in an oil bath at a temperature of 134 ° C., and heated and stirred while blowing air to prepare an oxidized soybean oil. The difference in anisidine value between the fats and oils was 0.76.

The oxidized soybean oil was added to the lard or the partially hydrogenated soybean oil at a ratio shown in Table 9. Moreover, the fats and oils which consisted of the said lard or the said soybean partial hydrogenation fats and oils alone as a comparative example were prepared.

8 g of the obtained oil and fat composition was put in a glass container and heated at 180 ° C. for 40 minutes. Three expert panelists evaluated the heating odor of fats and oils. The results are shown in Table 9.

In the oil and fat composition of the present invention in which oxidized soybean oil was added to lard, the lard-specific odor (raw odor) was suppressed. Moreover, the hydrogenated odor was suppressed in the oil-fat composition of this invention which added the oxidation process soybean oil to the hydrogenated oil-fat.

[Examples 74 to 75] Long-term durability test of oil and fat composition Oxidized soybean oil (difference in anisidine value of 0.76) used in Example 19 was adjusted to 1% by weight in the base oil described in Table 10. The oil and fat composition was obtained by addition. For comparison, soybean oil fresh oil was added to 1% by weight based on the base oil shown in Table 10.

600 g of the obtained oil and fat composition was put on a magnetic dish and heated at 180 ° C. The oil and fat after 10 hours of heating were similarly evaluated by 18 panelists. The results are shown in Table 6.

As shown in Table 10, the oil and fat composition of the present invention clearly recognized the effect of suppressing the heating odor even after heating for 10 hours.

[Examples 76 to 77] Stability test of oil and fat composition It was verified whether or not the addition of oxidized oil to the oil and fat composition of the present invention had a negative effect that accelerated the deterioration of the oil and fat. Specifically, the oxidized soybean oil (difference in anisidine value of 0.76) used in Example 19 was added to the base oil in Table 11 so as to be 1% by weight (added anisidine value of 0.76). The oil and fat composition was obtained. For comparison, new soybean oil was added to 1% by weight based on the base oil in Table 11.

600 g of the obtained oil and fat composition was put on a magnetic dish and heated at 180 ° C. for a total of 40 hours. The color tone, acid value, and viscosity increase rate of the heated oil composition were analyzed. The color tone and acid value analysis methods are the standard fat and oil analysis methods (edited by the Japan Oil Chemists' Society) “2.2.1.1-1996 color (Roby bond method)” and “2.3.1-1996 acid value, respectively. " An E-type viscometer (TV-20, manufactured by Tokimec Co., Ltd.) was used for the viscosity measurement. The results are shown in Table 11.

As shown in Table 11, the color tone, acid value, and viscosity increase rate of the oil and fat composition of the present invention were not inferior to those of the comparative example in which no oxidized oil was added. That is, it was proved that the stability of the oil and fat composition containing the oxidized oil was not impaired.

[Examples 78 to 81] Exposed odor control test of oil and fat composition An exposed odor control test of the oil and fat composition of the present invention was conducted. Specifically, 20 g of the soybean oil was put in a test tube and oxidized using the AOM apparatus while blowing air at 98 ° C. The resulting oxidized oil had a difference in anisidine value of 70.1 and a peroxide value of 180. The oil and fat composition of the present invention was prepared by blending this oxidized soybean oil with a new oil of soybean oil in the ratio shown in Table 12. For comparison, a new soybean oil was prepared.

90 g of the obtained oil and fat composition was put in a glass container with a capacity of 100 mL, sealed, put in a light box at 24 ° C., and irradiated with 1500 LUX light for a maximum of 10 days. When exposure was not performed, the sample was stored in a dark place at 24 ° C. The exposure odor was measured according to the following evaluation criteria.
A: No exposure odor O: Less exposure odor Δ: Exposure odor x: Exposure odor very high The results are shown in Table 12.

As shown in Table 12, in the oil and fat composition of the present invention, the exposure odor peculiar to soybeans was reduced.

[Example 82] Flower composition test of oil and fat composition The flower composition test of the oil and fat composition of the present invention was conducted. Specifically, 20 g of the corn oil was put in a test tube and heated while blowing air at 98 ° C. with the AOM apparatus to prepare an oxidized corn oil. The difference in the anisidine value of the resulting oxidized oil was 10.6.

1% by weight of oxidized corn oil was added to corn oil serving as a base oil to prepare 600 g of an oil and fat composition. The added anisidine value of this oil and fat composition was 10.6. As a comparative example, a new corn oil was prepared.

芋 Tempura tempura was deep-fried with a fat composition heated to 180 ° C. with 1 cm wide sliced sweet potatoes attached to batter liquid. Table 13 shows the results of measurement of the flowering ability and taste of persimmon tempura.

As shown in Table 13, with the oil and fat composition of the present invention, the scattering of clothes was large in the oil, and the flowering ability of tempura was improved. In addition, the taste of strawberry tempura was sweetened.

The fats and oils after cooking the tempura were kept heated at a temperature of 180 ° C. for 3 hours, and the overall odor intensity and irritating odor intensity were evaluated. The evaluation criteria for the overall odor intensity are as follows.
◎ Smell is weak ○ Smell is slightly weak △ Smell × Strong smell

The evaluation criteria for the irritating odor are as follows.
◎ Slight irritating odor ○ Slightly irritating odor △ Stimulating odor × Strong irritating odor

Table 14 shows the overall odor intensity and irritating odor intensity.

As shown in Table 14, the oil and fat composition of the present invention was found to suppress the spread of various odors compared to the comparative example.

Claims

An oil / fat composition comprising the oil / fat and edible oil / fat obtained by oxidizing a new oil / fat so that the difference in anisidine value before and after the oxidation treatment is 0.5 or more and 350 or less, the formula (1):

The oil and fat composition characterized by having an added anisidine value calculated in (1) of 0.07 to 350.
The oil and fat composition according to claim 1, wherein a peroxide value of the oxidized oil and fat is 1 or more and 400 or less.
The oil and fat composition according to claim 1, wherein the added anisidine value is 0.2 or more and 180 or less.
The oil and fat composition according to claim 1, wherein the added anisidine value is 0.55 or more and 150 or less.
The oil / fat obtained by oxidizing the edible oil / fat with a fresh oil / fat oil so that the difference in anisidine value before and after the oxidation treatment is 0.5 or more and 350 or less is represented by the formula (1):

A method for producing an oil-and-fat composition comprising blending so that the added anisidine value calculated in (1) is 0.07 or more and 350 or less.
The oil / fat obtained by oxidizing the edible oil / fat with a fresh oil / fat oil so that the difference in anisidine value before and after the oxidation treatment is 0.5 or more and 350 or less is represented by the formula (1):

The method for suppressing the heated odor of edible fats and oils is characterized in that the added anisidine value calculated in (1) is from 0.07 to 350.